Lv11
32 积分 2023-09-25 加入
Preparation of physically modified oat starch with different sonication treatments
5小时前
已完结
Structures, properties, modifications, and uses of oat starch
5小时前
已完结
Yeast polysaccharides: The environmentally friendly polysaccharides with broad application potentials
1个月前
已完结
Improved nutritional and dietary quality of breads
1个月前
已关闭
Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread
2个月前
已完结
Effect of storage conditions on the quality of frozen steamed bread
2个月前
已完结
Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel
3个月前
已完结
An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
11个月前
已完结
Liposomes as carrier vehicles for functional compounds in food sector
11个月前
已关闭
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